Got a last minute call yesterday. Turned out MTB Journalist and Hall of Famer Zapata Espinoza was coming to town to talk about the finer details of next years Psycowpath series.
Okay, not really, he was in town to check out the store and see how things were going. Zap served as editor of Mountain Bike Action and then Mountain Bike magazine. He's the marketing director at Trek now. Chatted about all things bike related. He seemed pretty impressed with the scene and how many trails we have in such close proximity to Omaha. Always a good time.
12 comments:
C'mon Miah! Keep your eyes open! Zap is pretty koo...
Dang Maih, looks like your playing pocket pinball with yourself.
There were three pictures taken and Mcneill looks baked in two of them. Of course MOD posts the one that doesn't make his boss look stoned. Damn you MOD!
Hey I may look baked in the other photos, but psuedoephedrine is not such a bad thing! I don't see why they make me fill out a form to get it now at the supermarket...ahhh the season of head and chest colds! I love it. Thanks for taking the fall Miah!
It was a cool visit with Zap. We were treated to a relaxing dinner at Internationally known Howard's in South O. While we solved the worlds biking dilemna's, we also learned what a featherbone is, just in case you want to order a plate of em from Howards. (-:
Miah, your right. Mark is such a brown noser. Zap must have some good stuff though.
You've lived in Omaha for how long and just now learned what a featherbone was? I was actually out with a few of my South Omaha High School buddies last night, and a good portion of the conversation centered around ways to prepare featherbones (in case anyone is interested).
Shim, you are so mexican...
Featherbones are not usually considered Mexican, Gringo! More of a poor mans baby backs.
You are both so non-PC!
Cool to see Zap in town, thanks for sharing.
We were hoping to get Zap out for the TNR but his flight arrived too late. And then all that damn rain.
More for mIB on.....
Feather Bones
Smallest bones on the Spare Rib and Loin Back, located on the ham end on the hog.They generally will have more of a curve, and in some cases, actually are more of a cartilage. Yum, Yum.
I here it's the cartilage that makes 'em taste so good.
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